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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I had read good things about Phil's Original BBQ in Toronto's west end
so I invited some friends to join me Friday for dinner. Five of us made the trip across town. The place smelled fantastic, the service was friendly and the appetizers were a big hit. We ordered chachapas, they are corn pancakes filled with melted cheese. Now to the main course. I ordered a combo platter for myself; ribs, chicken and brisket. Sue ordered ribs, the other 2 guys ordered combos and Olga ordered pulled pork. That covered all the bases. The ribs were good, the best I've had at any restaurant in T. They had a nice crisp bark, were moist and smoky. The sauce was served on the side. The chicked was bland. It had very little smoke flavour and was a litle dry. I used it to sop up Phil's hot sauce. It is lemony and white pepper hot. The brisket was amazing. It was very moist and flavourful. I've got a WSM and feel I make better ribs and chicked than what Phil's served but I've never tried doing a brisket. Maybe I've been intimidated. I'm definitely going to give it a shot this weekend. The sides were excellent, beans and slaw. The slaw had a hint of horseradish. I'm going to add a little to my next batch, it was a very nice touch. The beans were sweet and fatty, just the way I like them. Overall I'd recommend the place if you want to compare your results with a pro. I'd say anyone with a decent cooker and some patience can learn to do a better job for themself than you can buy at Phil's but it was certainly better than the boiled/baked/grilled ribs you get everywhere else. Cam |
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Cam,
Just where in the west end is this place? Mississauga? Oakville? Etobicoke? Alan "Cam" > wrote in message oups.com... >I had read good things about Phil's Original BBQ in Toronto's west end > so I invited some friends to join me Friday for dinner. Five of us made > the trip across town. The place smelled fantastic, the service was > friendly and the appetizers were a big hit. > We ordered chachapas, they are corn pancakes filled with melted cheese. > > Now to the main course. I ordered a combo platter for myself; ribs, > chicken and brisket. Sue ordered ribs, the other 2 guys ordered combos > and Olga ordered pulled pork. That covered all the bases. > The ribs were good, the best I've had at any restaurant in T. They had > a nice crisp bark, were moist and smoky. The sauce was served on the > side. > The chicked was bland. It had very little smoke flavour and was a litle > dry. I used it to sop up Phil's hot sauce. It is lemony and white > pepper hot. > The brisket was amazing. It was very moist and flavourful. I've got a > WSM and feel I make better ribs and chicked than what Phil's served but > I've never tried doing a brisket. Maybe I've been intimidated. I'm > definitely going to give it a shot this weekend. > The sides were excellent, beans and slaw. The slaw had a hint of > horseradish. I'm going to add a little to my next batch, it was a very > nice touch. The beans were sweet and fatty, just the way I like them. > Overall I'd recommend the place if you want to compare your results > with a pro. I'd say anyone with a decent cooker and some patience can > learn to do a better job for themself than you can buy at Phil's but it > was certainly better than the boiled/baked/grilled ribs you get > everywhere else. > > Cam > |
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![]() Alan wrote: > "Cam" > wrote in message > oups.com... > >I had read good things about Phil's Original BBQ in Toronto's west end > > so I invited some friends to join me Friday for dinner. Five of us made > > the trip across town. The place smelled fantastic, the service was > > friendly and the appetizers were a big hit. > > We ordered chachapas, they are corn pancakes filled with melted cheese. > > > > Now to the main course. I ordered a combo platter for myself; ribs, > > chicken and brisket. Sue ordered ribs, the other 2 guys ordered combos > > and Olga ordered pulled pork. That covered all the bases. > > The ribs were good, the best I've had at any restaurant in T. They had > > a nice crisp bark, were moist and smoky. The sauce was served on the > > side. > > The chicked was bland. It had very little smoke flavour and was a litle > > dry. I used it to sop up Phil's hot sauce. It is lemony and white > > pepper hot. > > The brisket was amazing. It was very moist and flavourful. I've got a > > WSM and feel I make better ribs and chicked than what Phil's served but > > I've never tried doing a brisket. Maybe I've been intimidated. I'm > > definitely going to give it a shot this weekend. > > The sides were excellent, beans and slaw. The slaw had a hint of > > horseradish. I'm going to add a little to my next batch, it was a very > > nice touch. The beans were sweet and fatty, just the way I like them. > > Overall I'd recommend the place if you want to compare your results > > with a pro. I'd say anyone with a decent cooker and some patience can > > learn to do a better job for themself than you can buy at Phil's but it > > was certainly better than the boiled/baked/grilled ribs you get > > everywhere else. > > > > Cam > > > Cam, > > Just where in the west end is this place? Mississauga? Oakville? > Etobicoke? > > Alan > > College just west of Ossington. |
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it was at the airport yesterday....good crowd,but nobody brought the food !
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